Directions

1.

Place all of the yolks in a medium bowl. Select 8 of the best looking egg white halves and set aside. Reserve the remaining 4 for another use. Add 2 tablespoons mayonnaise, 2 teaspoons lemon juice, half or cilantro, half of jalapeño, and half of radish and, using a sturdy whisk, mash until combined. Season to taste with salt and pepper.

2.

Transfer yolk filling to zipper-lock bag. Filling and egg white halves can be stored covered in the refrigerator up to overnight before filling and serving (lay egg white halves cut-side-down on a large plate and cover with plastic wrap).

3.

Place shrimp in a small saucepan and cover with cold water. Bring to a simmer over high heat and remove from heat. Let stand for 1 minute, then rinse shrimp under cold running water. Peel and roughly chop shrimp. Dry carefully on paper towels. In a small bowl, combine chopped shrimp, remaining tablespoon mayonnaise, remaining teaspoon lemon juice, remaining cilantro, jalapeño, and radishes, and season to taste with salt and pepper.

4.

Cut off corner of zipper-lock bag and pipe filling mixture into egg white halves, overstuffing each hole. Place a jalapeño slice on top of each egg and top with shrimp salad. Garnish with cilantro leaves, radish matchsticks, and diced jalapeño. Serve immediately.

This Recipe Appears In

J. Kenji López-Alt is the Chief Culinary Advisor of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former Editor at Cook's Illustrated magazine, his first book, The Food Lab: Better Home Cooking Through Science is a New York Times Best-Seller, the recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals.

He's currently raising a daughter by day, writing his second book by night (Now with 10% more science!), and is working on Wursthall, a beer hall in downtown San Mateo which will be open by the end of 2017.

PREVIEW YOUR COMMENT

HTML Hints

Comment Guidelines

Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more in the Comment Policy section of our Terms of Use page.